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| 1/2 Tasse | green bell pepper |
| 1/2 Tasse | red bell pepper |
| 1/2 Tasse | Yellow Bell pepper |
| 1/2 Tasse | mushrooms quartered |
| 1/2 Tasse | onion yellow |
| 4 | cloves garlic minced |
| 4 | Chicken breasts (skinless and boneless) |
| 2 Esslöffel | olive oil |
| 1/4 Teelöffel | Coarse black pepper |
| 1/2 Esslöffel | Salt substitute |
| 10 x ca. 30 g | California dried figs in bite-sized pieces |
| 1 Esslöffel | parsley fresh, chopped |
| 1 Esslöffel | basil fresh, chopped |
| 1/2 Tasse | white wine |
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Clean and slice vegetables. Cut chicken into strips 2" x 1/4". Stir-fry chicken strips in olive oil in heavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs, parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice.
Each serving contains approximately: Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g, Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mg
Calories from protein: 29% Calories from carbohydrates: 51% Calories from fats: 20%
Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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